📝 About This Recipe
This isn't just a sandwich; it's a nostalgic hug between two slices of buttery, toasted sourdough. Our version elevates the classic kid-friendly staple with a creamy, protein-packed filling and a dual-cheese blend that creates the perfect 'cheese pull.' It balances the savory crunch of fresh celery with the richness of melted cheddar, making it a guaranteed hit for even the pickiest of eaters.
🥗 Ingredients
The Tuna Filling
- 2 cans Canned Albacore Tuna (5-6 oz each, drained thoroughly)
- 1/3 cup Mayonnaise (full-fat for best creaminess)
- 1 stalk Celery (finely minced for subtle crunch)
- 2 tablespoons Red Onion (very finely diced)
- 1 tablespoon Sweet Pickle Relish (adds a kid-friendly sweetness)
- 1 teaspoon Lemon Juice (freshly squeezed to brighten flavors)
- 1/2 teaspoon Dijon Mustard (for a hint of depth)
- 1/4 teaspoon Salt and Black Pepper (or to taste)
The Sandwich Assembly
- 8 slices Sourdough or Thick-cut White Bread (sturdy bread holds the filling best)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 4 slices Sharp Cheddar Cheese (for bold flavor)
- 4 slices Monterey Jack Cheese (for the ultimate meltability)
- 1 large Tomato (thinly sliced)
👨🍳 Instructions
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1
Begin by draining the canned tuna very well. Use a fork to flake the tuna into a medium-sized mixing bowl until no large chunks remain.
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2
Add the mayonnaise, finely minced celery, diced red onion, sweet pickle relish, lemon juice, and Dijon mustard to the bowl with the tuna.
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3
Mix everything together thoroughly with a spoon. Season with salt and pepper, then taste and adjust seasoning if necessary. Set aside.
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4
Prepare your bread slices. Lay them out on a clean work surface and spread a thin, even layer of softened butter on one side of each slice.
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5
Flip four of the slices over so the buttered side is facing down. These will be the bottom halves of your sandwiches.
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6
Place one slice of Sharp Cheddar on each of the four non-buttered sides.
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7
Divide the tuna mixture evenly among the four slices, spreading it to the edges in an even layer about half an inch thick.
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8
Place two thin tomato slices on top of the tuna mixture. Lightly season the tomatoes with a tiny pinch of salt.
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9
Top the tomatoes with a slice of Monterey Jack cheese. This 'double cheese' method acts as glue to hold the sandwich together.
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10
Place the remaining four slices of bread on top, buttered side facing outward (up).
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11
Heat a large non-stick skillet or griddle over medium-low heat. It is crucial not to go too hot, or the bread will burn before the cheese melts.
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12
Carefully place the sandwiches in the skillet. Cook for 3-5 minutes on the first side until the bread is a deep golden brown.
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13
Use a wide spatula to carefully flip the sandwiches. Cook for another 3-4 minutes until the second side is golden and the cheese is visibly oozing.
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14
Remove from the heat and let the sandwiches rest for 1 minute. This allows the filling to set so it doesn't slide out when cut.
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15
Slice diagonally and serve immediately while the cheese is warm and stretchy.
💡 Chef's Tips
Always drain your tuna thoroughly to prevent a soggy sandwich; you can even press it with a paper towel. Use medium-low heat for cooking—patience is key to achieving that perfect 'glass-like' crunch on the bread. For an extra flavor boost, mix a pinch of garlic powder into the softened butter before spreading. If your kids dislike onions, substitute with chives or omit them entirely and add a bit more celery for crunch. Try using 'everything bagel' seasoning on the buttered side of the bread for an adult-friendly twist.
🍽️ Serving Suggestions
Serve with a side of classic sea salt potato chips for maximum crunch. Pair with a small bowl of creamy tomato soup for dipping on chilly days. Add a side of crisp apple slices or carrot sticks to balance the richness of the melt. A cold glass of lemonade or iced tea cuts through the savory cheese perfectly. Offer a side of dill pickle spears to provide a tangy contrast to the warm tuna.